Terefe Geberemariyam, Kitaw Getu, Dejene Mesfin, Fekadu Dereje, Kihalew Aemiro, Mekonnen Bethlehem, Walelgne Mulugeta
Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia.
Heliyon. 2022 Dec 30;9(1):e12769. doi: 10.1016/j.heliyon.2022.e12769. eCollection 2023 Jan.
A survey was conducted in Ada'a, Sululta, and Debre Birhan districts. The districts are located in the vicinity of brewery factories. A semi-structured questionnaire was used to collect data from purposively selected dairy farmers (160). Data were analyzed with a statistical package for social sciences (Version 21). The majority of farmers (69.4%) used wet brewery-spent grain (WBSG), whereas 30% of them used both WBSG and wet brewery spent yeast (WBSY). Farmers obtained WBSG and WBSY only in fresh form from the distributors. The majority of farmers (66.67%) blended WBSG and WBSY with concentrate and roughage feed before feeding it to their animals, while 14.47% fed the by-products alone to their animals. Several farmers (60.1%) responded that the key reason for providing WBSG and WBSY to their livestock was higher production (increased milk and growth rates). The majority (82.78%) of farmers used common salt to extend the shelf life of WBSG and WBSY. Out of 128 (80%) farmers who reported spoilage in WBSG, 49 (38.28%) farmers observed sever mold development, while the remaining 12 (9.38%) and 28 (21.88%) saw change in colour and unpleasant odor. According to 68 (53.13%) of the farmers who experienced in WBSG spoiling, the amount of spoilt was less than 9% and 10-20% of the total purchased. The majority of farmers (87.8%) reported that storage time and storage conditions (temperature, moisture, and humidity) were the primary reasons of WBSG spoilage, whereas 12.2% of the farmers reported that inadequate sanitation of feeding troughs, transportation, and storage facilities were the primary causes of spoilage. The key restrictions of brewery by-product utilization were found as scarcity and high purchasing costs. Farmers (44.38% and 41.86%) believed that feeding WBSG and WBSY to dairy cattle have negative health effect, respectively. In conclusion, insufficient and irregular supply, rising cost of material and transport, spoilage, and health-related hazards are the main constraints of WBSG and WBSY usage. It is suggested that there is a dire need for consistent supply, staying away from the brokers, and preserving the brewery by-products through sun drying, and ensiling. Additionally, more research is required to determine the negative health impact of feeding brewer by-products for dairy cattle.
在阿达阿、苏卢尔塔和德布雷伯尔汉地区开展了一项调查。这些地区位于啤酒厂附近。采用半结构化问卷从有目的地挑选出的奶农（160名）中收集数据。使用社会科学统计软件包（版本21）对数据进行分析。大多数奶农（69.4%）使用湿啤酒糟（WBSG），而其中30%的奶农同时使用湿啤酒糟和湿啤酒酵母（WBSY）。奶农仅从经销商处获取新鲜形式的湿啤酒糟和湿啤酒酵母。大多数奶农（66.67%）在将湿啤酒糟和湿啤酒酵母喂给动物之前，会将其与精饲料和粗饲料混合，而14.47%的奶农直接将这些副产品喂给动物。一些奶农（60.1%）表示，给牲畜提供湿啤酒糟和湿啤酒酵母的主要原因是产量更高（牛奶产量增加和生长速度加快）。大多数（82.78%）奶农使用食盐来延长湿啤酒糟和湿啤酒酵母的保质期。在报告湿啤酒糟变质的128名（80%）奶农中，49名（38.28%）奶农观察到严重发霉，而其余12名（9.38%）和28名（21.88%）奶农观察到颜色变化和产生难闻气味。在经历过湿啤酒糟变质的68名（53.13%）奶农中，变质的量占总采购量的比例小于9%以及10 - 20%。大多数奶农（87.8%）报告称，储存时间和储存条件（温度、湿度和水分）是湿啤酒糟变质的主要原因，而12.2%的奶农报告称，饲槽、运输和储存设施卫生状况不佳是变质的主要原因。发现啤酒厂副产品利用的主要限制因素是供应短缺和采购成本高。奶农（分别为44.38%和41.86%）认为给奶牛喂食湿啤酒糟和湿啤酒酵母会对健康产生负面影响。总之，供应不足且不规律、材料和运输成本上升、变质以及与健康相关的危害是湿啤酒糟和湿啤酒酵母使用的主要制约因素。建议迫切需要稳定供应、远离中间商，并通过晒干和青贮来保存啤酒厂副产品。此外，需要更多研究来确定给奶牛喂食啤酒厂副产品对健康的负面影响。
